House-made Tagliatelle with Lion's Mane Mushroom
- Level: Advanced
- Total: 17 hr 10 min (includes resting time)
- Active: 1 hr 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 2304
- Total Fat
- 219 g
- Saturated Fat
- 60 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 6 g
- Sugar
- 9 g
- Protein
- 27 g
- Cholesterol
- 241 mg
- Sodium
- 1244 mg
- Level: Advanced
- Total: 17 hr 10 min (includes resting time)
- Active: 1 hr 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 2304
- Total Fat
- 219 g
- Saturated Fat
- 60 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 6 g
- Sugar
- 9 g
- Protein
- 27 g
- Cholesterol
- 241 mg
- Sodium
- 1244 mg
Ingredients
Directions
Special equipment:
cheesecloth or a sachet bag; a pasta roller; a panini press- Combine the canola oil and olive oil in a saucepan. Make a sachet with the fennel seeds, peppercorns, garlic, bay leaves, star anise, rosemary, sage and thyme, then add to the oil. Heat to 225 degrees F or until bubbling, then cut the heat and allow to rest for 12 hours.
- Preheat the oven to 225 degrees F.
- Cut the tomatoes into 1-inch pieces. Toss with the sugar, 1 tablespoon herb oil and 2 teaspoons salt. Spread on a sheet pan. Roast for 1 hour 15 minutes.
- In a saucepan, heat up the butter until bubbling, stirring constantly, until the butter begins to brown on the bottom. Turn off the heat and add the shallot, lemon juice and 1 teaspoon salt. Transfer to a mixing bowl. Rest over ice. Whisk until it starts to cool off. Add the tarragon, then whisk until cold. Add 1/2 teaspoon salt, or to taste.
- Combine the 00 flour, semolina flour, eggs and egg yolks and 2 teaspoons salt in a mixing bowl with a fork. Fully incorporate the flour into the eggs, then transfer to a wooden table. Knead 230 times, then wrap with plastic wrap. Allow to rest at room temperature for at least 3 hours or up to 5 hours.
- Roll out the dough with a rolling pin, then fold the dough up and press it down. Repeat at least 6 times. Cut the dough into a shape that will fit the pasta roller. Roll through the pasta roller in decreasing increments of thickness until slightly translucent. Cut into a tagliatelle shape.
- Brush the mushrooms with the herb oil. Season with salt and pepper. Cook on a panini press. Cook the tagliatelle in salted water until tender. Mix with the tarragon butter, roasted tomato, pasta water, Parmigiano-Reggiano, pea shoots and parsley. Top with more Parmesan, parsley and breadcrumbs. Add the mushrooms. Finish with truffle oil.
Cook’s Note
Leftover herb oil is great for anything: salad dressings, marinades, aioli. Leftover tarragon butter is great on toast.
